Pan Seared Salmon with Veggie Fried Rice: A Perfect Wine Pairing | Hess Persson Estates

Ingredients

• 1 ½ lb. Wild salmon, filets (four 6 oz. portions)
• 2-3 Tbsp. Olive oil, enough to cover the bottom of a large sauté pan
• 1 Tbsp. Canola oil
• 2 oz. Bacon, sliced and cut into small strips or cubes
• 1 ea. Egg, beaten
• 1 inch Fresh ginger, finely chopped
• 2 ea. Garlic cloves, chopped
• ½ head Broccoli, cut into florets (approx. 2 cups)
• 3 ea. Carrots, peeled, medium dice
• 4 cups Long grain rice, pre-cooked and cooled (day-old is best)
• 4 cups Baby spinach, washed and dried
• 1 bunch Green onions, sliced into ¼” rounds
• 4 Tbsp. Soy sauce
• 1 Tbsp. Sesame oil